Stuffed Eggplant with Lentils and Mushrooms — Karniyarik Vegan
Vegan version of Istanbul split aubergine stuffed with brown lentils, mushroom, onion, tomato, and parsley, braised in a tomato-pepper sauce until silky and served over rice with yogurt-style sauce.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel both aubergines in alternating stripes. Slit deeply down centre of each without cutting through ends; salt cavities and let sit 10 minutes. Grate onion, mince garlic, dice capsicum and mushrooms, grate tomato. Measure all spices, stock, and rice.
Sear
Heat 40ml olive oil in a large heavy lidded pan over medium-high for 1 minute. Working in batches if needed, sear aubergines 3 minutes per side until skin blisters and flesh softens. Lift onto a plate.
Saute
In the same pan over medium, cook onion and capsicum 5 minutes until translucent. Add garlic and mushrooms, cook 4–5 minutes until deep golden and liquid releases, then drain excess.
Build
Stir tomato paste, pul biber, cumin, half the salt, and pepper over medium heat 1 minute until darkened. Off heat, fold in lentils, half the tomato, and parsley until filling holds together.
Stuff
Return aubergines to pan off heat after 2 minutes. Prise open slits, pack lentil-mushroom filling firmly into cavities until heaped and secure.
Braise
Pour remaining tomato, hot stock, and remaining salt around aubergines. Lay sivri peppers alongside. Cover and braise over low heat 28–30 minutes until aubergines are silky and sauce glossy. While braising, cook rice with 20ml olive oil and 360ml water over low heat 12–13 minutes until tender.
Plate
Spoon rice onto plates, lay stuffed aubergine across, spoon sauce over, drizzle coconut yogurt, scatter parsley, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.